Fermented beverages of pre- and proto-historic China

May combine two claims.

HPLC-MS and GC-MS analyses for cycloartenol in the Jiahu samples did not detect the compound, possibly because of degradation.

“To establish beyonddoubtthat rice was the principal grain in the Jiahu beverage, HPLC-MSandGC-MSanalyseswereruninsearch of cycloartenol, the principal alcohol in oryzanol (the phytosterol ferulate ester occurring in rice). The compound was not detected, possibly because of degradation.”

May combine two claims.

Stable isotope analysis of Jiahu samples gave δ13C values (average -25.1‰) consistent with a C3 plant, such as rice or grape, but not a C4 plant, such as millet or sorghum.

“Stable isotope analysis (Table 1) gave 𝛅 13 C values (average -25.1‰)thatwereconsistent with a C3 plant, such as rice or grape, but not a C4 plant, such as millet or sorghum.”

The quote only partly states this claim.

Tartaric acid/tartrate was present in the 13 Jiahu samples in the Jiahu group, as indicated by FT-IR and positive Feigl spot tests.

“The presence of tartaric acid ∕ tartrate was further borne out by positive Feigl spot tests for the 13 samples in the Jiahu group.”

May combine two claims.

Direct chemical evidence of alcohol is lacking because alcohol is volatile and susceptible to microbial attack.

“Direct chemical evidence of alcohol is lacking, because this compound is volatile and susceptible to microbial attack.”

May combine two claims.

The Jiahu samples yielded good FT-IR and HPLC matches to modern rice and rice wine, resinated and nonresinated grape wine (ancient and modern), modern phytosterol ferulate esters, modern beeswax, modern grape tannins, various tree resins and herbal constituents (ancient and modern), modern diacylglycerols, and modern calcium tartrate.

“Besides matching one another, the Jiahu samples yielded good FT-IR and HPLC matches to modern rice and rice wine, resinated and nonresinated grape wine (ancient and modern), modern phytosterol ferulate esters, modern beeswax, modern grape tannins, various tree resins and herbal constituents (ancient and modern), modern diacylglycerols, and modern calcium tartrate.”

Probably not a substantial claim: may not pass S4 (based).

The proto-historic second millennium BC cereal beverages were remarkably preserved as liquids inside sealed bronze vessels of the Shang and Western Zhou Dynasties.

“This prehistoric drink paved the way for unique cereal beverages of the proto-historic second millennium B.C., remarkably preserved as liquids inside sealed bronze vessels of the Shang and Western Zhou Dynasties.”

May combine two claims.

Thermal desorption GC-MS analysis of lidded you jar from Changzikou Tomb showed peaks a, b, and c caused by benzaldehyde, camphor, and α-cedrene; possible wine-derived propanoic acid derivatives account for two most intense peaks near 10 min; other peaks correlate with environmental contaminants, especially phthalates.

“Fig. 3. Thermal desorption GC-MS analysis of lidded you jar from the Changzikou Tomb in Luyi county, Henan province, dated ca. 1250-1000 B.C. Peaks a, b, and c are caused by benzaldehyde, camphor, and 𝛂 -cedrene. Possible wine-derived propanoic acid derivatives account for the two most intense peaks near 10 min. Other peaks correlate with ubiquitous environmental contaminants, especially phthalate”

May combine two claims.

In 2002, Z. Zhao and Zhaocheng Kong first identified hawthorn seeds from early Neolithic levels at Jiahu, strengthening the case for its use in the mixed beverage.

“In 2002, Z. Zhao and his colleague, Zhaocheng Kong, first identified seeds of this fruit from early Neolithic levels at Jiahu, thus strengthening the case for its use in the mixed beverage (Z. Zhao and Z. Kong, unpublished data).”

• cites Z. Zhao and Z. Kong, unpublished dataNot matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims. The quote only partly states this claim.

The IR spectrum of the Jiahu group has peaks at 2,920 and 2,850 cm-1 and absorption at 730-720 cm-1 due to long straight-chain hydrocarbons, and the major peak at 1,740 cm-1 with a shoulder at 1,720 cm-1 is probably largely due to tartaric acid, though contributions from tannins, resins, waxes, and other carbonyl acid compounds cannot be ruled out.

“The sharp, intense peaks at 2,920 and 2,850 cm -1 , as well as the absorption at 730-720 cm -1 , are the result of long straight-chain hydrocarbons (e.g., n -alkanes).”

May combine two claims.

Changzikou Tomb sample gave δ13C value of -25.3‰ in accord with a C3 plant such as rice; Anyang liquid gave -15.9‰ indicating a C4 plant was used as a principal ingredient.

“Although the Changzikou Tomb sample gave a 𝛅 13 Cvalue of -25.3‰ in accord with a C3 plant such as rice (Table 1), the stable isotope determination for the Anyang liquid ( -15.9‰) indicated that a C4 plant was used as a principal ingredient.”

May combine two claims.

Beeswax and epicuticular wax compounds were absent in the liquids inside lidded jars from Anyang and Changzikou Tomb, implying absence of honey or a plant additive.

“Beeswax and epicuticular wax compounds were absent, implying the absence of honey or a plant additive.”

May combine two claims.

FT-IR and HPLC matches of Changzikou Tomb and Anyang liquids to databases showed both samples were chemically most similar to modern and ancient resinated wine samples, and modern yeast provided a good FT-IR match for Changzikou Tomb liquid.

“FT-IR and HPLC matches of the Changzikou Tomb and Anyang liquids to samples in our databases provided additional indicators of the original natural products. Both samples were chemically most similar to modern and ancient resinated wine samples, as would be expected if they were fermented beverages flavored with plantderived compounds. Modern yeast also provided a good FT-IR match for the Changzik”

May combine two claims.

Thermal desorption GC-MS revealed camphor and α-cedrene in Changzikou Tomb liquid, in addition to benzaldehyde, acetic acid, and short-chain alcohols characteristic of rice and grape wines.

“Thermal desorption GC-MS (Fig. 3) revealed that two aromatic compounds, camphor and 𝛂 -cedrene, were present in the Changzikou Tomb liquid, in addition to benzaldehyde, acetic acid, and short-chain alcohols characteristic of rice and grape wines.”

May combine two claims.

Tartaric acid and its salts were present at a very low level only in the Changzikou Tomb, consistent with mold saccharification of rice.

“Tartaric acid and its salts were present at a very low level only in the Changzikou Tomb, consistent with mold saccharification of rice.”

May combine two claims.

Several jars at Taixi contained peach, plum, and Chinese date pits, as well as seeds of sweet clover, jasmine, and hemp, suggesting an herbal fruit drink was prepared.

“Several jars at this site also contained peach, plum, and Chinese date (jujube) pits, as well as seeds of sweet clover, jasmine, and hemp, suggesting that an herbal fruit drink was prepared.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Blank extractions were carried out to simulate the entire extraction process and analyzed for contaminants and other artifacts caused by sample handling and preparation.

“Several blank extractions were carried out to simulate the entire extraction process and analyzed for contaminants and other artifacts caused by sample handling and preparation.”

Classified as probably not a substantial claim.

The advantage of using a number of independent chemical techniques, as in this study, is that confidence that a particular compound is present increases if results from each method agree and reinforce one another.

“The advantage of using a number of independent chemical techniques, as in this study, is that one's confidence that a particular compound is present increases if the results from each method agree and reinforce one another.”

Classified as probably not a substantial claim. May combine two claims. The quote only partly states this claim.

Feigl spot tests were used to test methanol extracts for tartaric and oxalic acids, and samples were tested together with blanks and solutions of the acids at low concentrations.

“The samples were tested together with blanks and solutions of the acids at low concentrations.”

• cites [18]Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

These n-alkanes serve as biomarkers of honey because beeswax is virtually impossible to filter out completely when processing honey and its compounds preserve well.

“They serve as biomarkers of honey, because beeswax is virtually impossible to filter out completely when processing honey, and its compounds can be very well preserved.”

• AssumptionRests on an assumption: Beeswax is virtually impossible to filter out completely when processing honey, so its compounds can serve as biomarkers of honey.

May combine two claims.

The three Jiahu samples that did not match the larger group were extremely small, and their small sample size likely accounts for their divergent chemical determinations rather than their contents having originally differed.

“The three samples that did not match the larger group were extremely small, resulting in less definitive chemical determinations that likely account for their divergency rather than their contents having originally differed.”

May combine two claims.

Saccharification of rice, traditional since at least Han Dynasty, also produces tartaric acid depending on mold used.

“Saccharification of rice, which was the traditional method of Chinese beverage-makers since at least the Han Dynasty [ ca. 202 B.C.anno Domini (A.D.) 220], also produces tartaric acid, depending on the mold used (refs. 5 and 33-35, and see below).”

• cites refs. 5 and 33-35Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Fermentation of the mixed ingredients can be inferred because wine yeast (Saccharomyces cerevisiae) occurs in honey and on skins of sugar-rich fruits.

“Fermentation of the mixed ingredients, however, can be inferred, because the ''wine yeast'' ( Saccharomyces cerevisiae ) occurs in honey and on the skins of sugar-rich fruits.”

• AssumptionRests on an assumption: Yeast (Saccharomyces cerevisiae) occurs in honey and on the skins of sugar-rich fruits.

May combine two claims.

Grape possibly accounts for the tartaric acid/tartrate because grape seeds of a presumed wild type constitute the primary ancient fruit remains found at Jiahu.

“Grape possibly accounts for the tartaric acid ∕ tartrate, because grape seeds of a presumed wild type constitute the primary ancient fruit remains found at Jiahu.”

• AssumptionRests on an assumption: Grape seeds of a presumed wild type constitute the primary ancient fruit remains found at Jiahu.

May combine two claims.

Chinese bronze-making technology assured lids were tightly fitted, and over time lids corroded and hermetically sealed any liquid remaining inside vessels.

“Chinese bronze-making technology assured that the lids were tightly fitted to the mouths of vessels. Then, over time, the lids corroded and cut off further exchange with the outside atmosphere, hermetically sealing off any liquid remaining inside the vessels.”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

Honey is a unique, concentrated source of simple sugars (60-80% by weight) in temperate climates and was exploited as a sweetener early.

“Honey is a unique, concentrated source of simple sugars (60-80% by weight) in temperate climates around the world, and humans discovered and exploited it as a sweetener at an early date.”

Classified as probably not a substantial claim. May combine two claims.

Scholarly consensus: grape wine was first made from domesticated Eurasian grape, introduced into China from Central Asia during second century B.C., six millennia later than Neolithic Jiahu.

“Moreover, the scholarly consensus has been that grape wine was first made from the domesticated Eurasian grape ( Vitis vinifera vinfera ), which was introduced into China from Central Asia during the second century B.C. (5), some six millennia later than the Neolithic period at Jiahu.”

• cites [5]Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

This phenomenon is especially pronounced for senescent and fossilized leaves and presumably degraded archaeological samples.

“This phenomenon is especially pronounced for senescent and fossilized leaves (24) and, presumably, also degraded archaeological samples.”

• cites [24] Tu, T. N. T., Derenne, S., Largeau, C., Mariotti, A & Bocherens, H. (2001) Org. Geochem. 32, 45-55.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Hawthorn contains four times the tartaric acid of grape, and its modern distribution encompasses northern China.

“This fruit contains four times the amount of tartaric acid in grape (28), and the modern distribution of hawthorn encompasses northern China (29).”

• cites [28] Gao, G. Y., Feng, Y. X. & Qin, X. Q. (1995) Yaoxue Xuebao 30, 138-143.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [29] Chinese Academy of Science, Institute of Plant Research. (1972) Iconographia Cormophytorum Sinicorum ( Zhongguo Gaodeng Zhiwu Tujian ) (Science, Beijing).Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S4 (based).

The sugars in honey, mainly fructose and glucose, rapidly degrade and are lost.

“By contrast, the sugars in honey, mainly fructose and glucose, rapidly degrade and are lost.”

• AssumptionRests on an assumption: The sugars in honey, mainly fructose and glucose, rapidly degrade and are lost.

May combine two claims.

Contamination from petroleum contaminants was ruled out by running blanks and because boiling ranges of modern n-alkanes differ from ancient series.

“Contamination from petroleum contaminants, possibly derived from groundwater percolation of pesticides or herbicides or laboratory-introduced, was ruled out by running blanks and because the boiling ranges of n -alkanes in modern products have different ranges of n -alkanes than those observed for the ancient series.”

May combine two claims.

Both jiu and chang were likely made by mold saccharification, a uniquely Chinese contribution to beverage-making.

“Both jiu and chang were likely made by mold saccharification, a uniquely Chinese contribution to beverage-making (5, 9, 39).”

• cites [5]Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [9]Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [39] Fang, X. (1989) in Zhongguo Jiu Wenhua ( Chinese Wine Culture and Famous Chinese Wines ), ed. Li, Y. (China Food, Beijing), pp. 3-31.Not checked yet

  Not checked in the free run.

May combine two claims.

Complex urban life eventually led to more specialized beverages and the amylolysis fermentation system, which became the standard method for making rice and millet wine.

“Complex urban life eventually led to more specialized beverages andtheamylolysis fermentation system, which became the standard method for making rice and millet wine.”

May combine two claims.

Because cereals lack yeast, initiation of fermentation would have required a high-sugar fruit and/or honey, as attested by Jiahu mixed fermented beverage.

“Because cereals lack yeast, the initiation of fermentation would have required a high-sugar fruit and ∕ or honey, as attested by the Jiahu mixed fermented beverage.”

• AssumptionRests on an assumption: Cereals lack yeast.

May combine two claims.

The ancient chemical evidence now enables the later beverages to be traced back as far as 7000 B.C. and reveals how Chinese beverage-making developed over the millennia.

“The ancient chemical evidence now enables the later beverages to be traced back as far as 7000 B.C. and reveals how Chinese beverage-making developed over the millennia.”